Recipe
Butternut squash stroganoff
Recipe highlights
Total cooking time:
30 min
Category:
Low Protein Diet - Exchange value 0
Servings:
4
Ingredients
75g butter
1 tsp garlic, crushed
1 large onion, chopped
200g portobello mushrooms**, sliced
100g red pepper, chopped
150g butternut squash, chopped
350ml vegetable stock*
350ml Sno-Pro
4 tbsp Loprofin Mix
1 tbsp fresh parsley, chopped
Salt and pepper, to taste
Method
- Melt the butter in a large, heavy frying pan over a medium heat.
- Add the onion, pepper, butternut squash and garlic, stirring until the vegetables have softened.
- Turn the heat up to medium-high and add the mushrooms. Cook until the they are softened and browned.
- Transfer the vegetables to a bowl and set aside.
- In the same pan, add the vegetable stock* and stir. Bring the stock to the boil and cook until the stock has reduced by one-third.
- Reduce the heat to low and return the vegetables to the pan.
- In a small bowl, mix the Sno-Pro with the Loprofin Mix to create a paste.
- Remove the pan from the heat and add the paste to the pan and stir.
- Return the pan to the heat and continue to cook until the sauce thickens.
- Stir in the parsley and season to taste with salt and pepper.
- Serve with Loprofin Pasta or Loprofin Rice.